

Malvani Mutton Curry, Maharashtrian Amboli and Sol Kadhi
Aromatic Malvani mutton with fluffy amboli & tangy solkadhi – a protein-packed, soul-satisfying feast!
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Iron-boosting Methichi Bhaji with energy-giving Bajra Bhakri & tangy chutney – a soulful, healthy meal!

A classic Maharashtrian stir-fry featuring fresh fenugreek leaves, peanuts, and garlic. Its unique blend of bitter, savory, and slightly sweet flavors makes it a perfect side for roti or bhakri. Ready in under 30 minutes!
Serving size: 1 cup

A rustic, gluten-free flatbread from Maharashtra made with pearl millet flour. This wholesome bhakri has a nutty flavor and pairs perfectly with spicy curries, chutneys, or a simple dollop of white butter.
Serving size: 2 bhakris

A fiery and pungent dry chutney made with garlic, red chilies, and coconut. This Maharashtrian classic is the perfect spicy kick for Vada Pav, Bhakri, or sprinkled over snacks.
Serving size: 1 tablespoon


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Iron-boosting Methichi Bhaji with energy-giving Bajra Bhakri & tangy chutney – a soulful, healthy meal!
This maharashtrian dish is perfect for dinner. With 478.78000000000003 calories and 15.299999999999999g of protein per serving, it's a high-fiber, gut-friendly option for your meal plan.
Prepare the Methi: Pluck the methi leaves from the stems. Discard thick, tough stems but keep the tender ones. Wash the leaves thoroughly in a large bowl of water 2-3 times to remove all grit. Drain completely in a colander, then finely chop them. Set aside.
Make the Tempering (Tadka): Heat oil in a kadai or a wide pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter for about 30 seconds. Then, add the cumin seeds and hing. Sauté for another 15-20 seconds until the cumin seeds sizzle and become fragrant.
Sauté Aromatics: Add the finely chopped garlic, green chillies, and onion to the pan. Sauté for 3-4 minutes, stirring frequently, until the onions soften and turn translucent.
Roast the Besan: Lower the heat and add the besan (gram flour) and turmeric powder. Stir continuously and roast for about 2 minutes. The besan will become aromatic and slightly change color. This step is crucial to cook out the raw taste of the flour.
Cook the Methi: Add the chopped methi leaves and salt to the pan. Mix everything well. The leaves will begin to wilt and release moisture almost immediately.
Simmer and Steam: Cover the pan with a lid and cook on low to medium heat for 5-7 minutes. Stir once or twice in between to prevent sticking. The methi should be tender by the end of this step.
Final Touches: Uncover the pan. Add the coarsely crushed roasted peanuts and the optional sugar. Mix well and cook for another 2-3 minutes without the lid, allowing any excess moisture to evaporate. The final dish should be dry.
Serve: Turn off the heat. Serve the hot Methichi Bhaji immediately with fresh roti, jowar bhakri, or as a side dish with dal and steamed rice.
Prepare the Dough
Shape the Bhakris
Cook the Bhakri on a Tawa
Puff and Serve
Roast the peanuts and coconut separately. Heat a heavy-bottomed pan over medium-low heat. Add the raw peanuts and dry roast, stirring frequently, for 3-4 minutes until they are fragrant and have light brown spots. Remove them from the pan and set aside. In the same pan, add the desiccated coconut and roast for 1-2 minutes, stirring continuously, until it turns a light golden brown. Be vigilant as coconut can burn quickly. Remove and set aside with the peanuts.
Roast the aromatics. Add 1 tsp of oil to the same pan. Once warm, add the peeled garlic cloves and both types of dry red chilies. Sauté on low heat for 4-5 minutes. The garlic should develop light golden spots and become fragrant, and the chilies should become crisp. Add the cumin seeds and sauté for another 30 seconds until they release their aroma.
Cool all ingredients completely. Turn off the heat and transfer the garlic-chili mixture to the same plate as the peanuts and coconut. Spread everything in a single layer to cool down to room temperature. This step is crucial for a dry chutney with a long shelf life and will take about 10-15 minutes.
Grind the chutney. Once all the roasted ingredients are completely cool, transfer them to a grinder jar or food processor. Add the salt. Secure the lid and grind using the pulse function in short 2-3 second bursts. Scrape down the sides if needed. Continue pulsing until you achieve a coarse, crumbly powder. Avoid grinding continuously, as this will release oils and turn the mixture into a paste.
Store and serve. Transfer the prepared Lasun Chutney to a clean, dry, airtight glass jar. It can be stored at room temperature for up to a month. Serve sprinkled over vada pav, with bhakri (millet flatbread), or as a side with dal and rice.